Lemon Lasagna: A No-Bake Layered Dessert with Creamy Lemon Flavor

Lemon Lasagna

Lemon Lasagna is a no bake lemon dessert that layers a buttery graham cracker crust with a creamy lemon cheesecake filling, smooth lemon pudding, whipped topping, and delicate white chocolate curls. It is light, refreshing, and full of bright lemon flavor, all without turning on the oven.

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Because the dessert needs time to chill and set, it is a natural make ahead choice for parties, potlucks, holidays, and summer gatherings. It sits comfortably in the same family as other creamy layered desserts such as Lemon Blueberry Lasagna, and it looks impressive on a dessert table while staying completely fuss free.

I reach for this recipe on the hottest afternoons, when the kitchen is already warm and the last thing I want is a hot oven. You assemble it, slide it into the fridge, and let the cold do the work.

What Is Lemon Lasagna?

This no bake layered lemon dessert is built in clear stages. A crust made from graham crackers goes into the dish first. Next comes a cheesecake style lemon cream filling, then a lemon pudding layer, then a soft blanket of whipped topping, and finally curls of white chocolate.

Once it has chilled until set, you slice it and serve it cold. The same style of dessert sometimes shows up under other names, including lemon lush, lemon delight, or lemon dessert lasagna.

Whatever the name, it is a cool and creamy lemon sweet that works for potlucks, parties, and summer get togethers, and it also earns a place on an Easter dessert table.

Why You’ll Love This Lemon Lasagna

This is one of those desserts that looks like you spent hours on it, when the truth is that most of the time is hands off chilling.

• No oven required. There is no baking, no water bath, and no complicated steps. If your oven is broken or your kitchen is too hot, this dessert still works.
• Serious lemon flavor. The citrus taste comes from lemon Jell O, lemon pudding, and real lemon juice, so it tastes bright rather than flat.
• Soft, fluffy layers. Whipped topping and Greek yogurt keep the cheesecake layer smooth and light instead of heavy.
• Made for planning ahead. The layers need time to chill, so it is ideal to prepare the day before you plan to serve it.
• Travels and slices well. Once set, it holds its shape, cuts neatly, and stays cold in a cooler on the way to a cookout.

It is also a dessert that pleases a mixed crowd. Kids go for the creamy layers, and adults appreciate that it is not overly sweet.

Ingredients You’ll Need

The ingredient list is short and mostly pantry friendly. Here is what goes into each layer.

For the graham cracker crust

• 2 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 2/3 cup butter, melted

The crumbs form the buttery no bake base, and the melted butter is what helps the crust firm up once it chills.

For the lemon cheesecake layer

• 3 oz. lemon Jell O
• 2/3 cup boiling water
• 1/3 cup Greek yogurt or sour cream
• 16 oz. cream cheese, softened
• 1 cup powdered sugar
• 3 Tablespoons lemon juice
• 1 teaspoon vanilla
• 2 cups Cool Whip, thawed

Use softened, brick style cream cheese for the smoothest filling. The lemon Jell O is dissolved in boiling water, which gives the layer its lemon flavor and helps it set.

Lemon juice adds fresh citrus flavor that balances the sweetness, and Greek yogurt brings creaminess with a slight tang. Lemon Greek yogurt works well if you have it on hand.

Thawed whipped topping keeps the filling light and fluffy, and it is used again on top. Homemade whipped cream can replace it, as long as you whip it very stiff so the dessert holds its shape.

For the lemon pudding layer

• 2 boxes (3.4 oz. each) lemon instant pudding
• 3 cups cold milk

Instant lemon pudding mix creates the smooth pudding layer, and cold milk is what helps it thicken properly.

For the topping

• 3 cups Cool Whip, thawed
• 6 oz. white chocolate bar or block, for the curls

White chocolate curls or shavings decorate the top and add a little crunch and sweetness.

This makes 16 servings, one slice each. The source recipe card lists about 544 calories, 74 grams of carbohydrates, 13 grams of protein, and 22 grams of fat per slice.

How to Make Lemon Lasagna

Prep time is about 1 hour, and the recipe card lists roughly 6 hours total, most of which is hands off chilling. Here is the order of operations.

Make the crust. In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and stir until all the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9×13 inch dish. Place it in the refrigerator or freezer while you make the filling.

Make the lemon cheesecake layer. In a small bowl, dissolve the lemon Jell O in boiling water. Set it aside to cool to room temperature, and place it in the fridge if you want to speed that up.

In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the Greek yogurt or sour cream, lemon juice, and vanilla, and mix until combined. Slowly mix in the cooled lemon Jell O.

Fold in 2 cups of thawed Cool Whip until the mixture is smooth and creamy. Spread this layer evenly over the chilled crust, then place the dish back in the refrigerator or freezer for a few minutes so it firms up slightly while you make the pudding.

Make the lemon pudding layer. In a mixing bowl, whisk the instant lemon pudding mix with the cold milk until it begins to thicken. Spread the pudding evenly over the lemon cheesecake layer.

Add the topping. Spread 3 cups of thawed Cool Whip over the pudding layer. Refrigerate for at least 4 hours, or preferably overnight, until completely set.

Garnish and serve. To make white chocolate curls, let the white chocolate bar sit at room temperature so it is not too hard. Use a sharp, thin knife or a vegetable peeler to shave curls or shavings from the edge of the chocolate. Sprinkle them over the top before slicing and serving.

Tips for the Best Lemon Lasagna

A few small habits make a big difference in how this dessert turns out.

• Cool the Jell O properly. Let the dissolved lemon Jell O come to room temperature before adding it to the filling. Hot gelatin can make the cream cheese mixture seize up, while cooled gelatin blends in smoothly.
• Start with softened cream cheese. Cold cream cheese leaves small lumps no matter how long you beat it. Leave it on the counter until it gives easily to a spoon.
• Press the crust firmly. Use the flat bottom of a measuring cup to pack the crumbs down. A firmly pressed crust holds together when you slice the chilled dessert.
• Let each layer settle. Chilling the crust and letting the cheesecake layer firm up a little makes the next layer much easier to spread. The freezer can speed this up when you are short on time.
• Chill long enough. At least 4 hours in the refrigerator, though overnight gives you the cleanest slices.
• Use room temperature chocolate for curls. A bar or block works better than chips, and a sharp, thin knife or vegetable peeler dragged along the edge gives you pretty curls and shavings.

If you can plan one step ahead, make this dessert the night before. The flavor settles and the slices come out neat and clean.

Can I Make Lemon Lasagna Ahead of Time?

Yes, and this dessert actually benefits from it. Lemon Lasagna can be made the day before you plan to serve it, covered and refrigerated overnight.

The texture improves with chilling, because the crust firms up and the creamy layers set, which makes the whole thing easier to slice. If you are hosting, build it the night before and spend the next day doing something else.

Just keep it covered so the surface stays soft and the topping does not dry out.

How to Store Lemon Lasagna

Store Lemon Lasagna covered in the refrigerator, where it keeps well for about 5 to 6 days. The texture is at its best during the first few days, while the crust and creamy layers are still fresh.

Keep it chilled until you are ready to serve, especially if you are bringing it to a party or a potluck. As a creamy no bake dessert, it should not sit out at room temperature for too long.

Freezing is possible if you end up with leftovers, but the pudding and whipped topping may change texture slightly after thawing, so serving it chilled from the refrigerator is the better way to enjoy it.

Variations

You can adapt this dessert based on what is in your fridge or how strong you want the lemon flavor to be.

• Sour cream instead of Greek yogurt. Swap it in equal measure in the cheesecake layer for a similar tang and creamy texture.
• Add lemon zest. Finely grated lemon zest stirred into the cheesecake layer boosts the citrus flavor without changing the structure of the dessert.
• Homemade whipped cream. It can stand in for the whipped topping, but whip it to very stiff peaks so the layers hold their shape.
• Golden Oreo crust. Golden Oreo crumbs can replace the graham cracker crust for a sweeter vanilla cookie base. Exact amounts and the butter ratio are in the No Bake Strawberry Jello Lasagna recipe.
• Fresh berries on top. Blueberries, raspberries, or strawberries make a fresh, colorful finish when you serve it.

If you like lemon desserts with berries, Lemon Blueberry Lasagna is a natural next step. For a strawberry and lemon combination, Strawberry Lemonade Lasagna is another no bake option worth trying.

More Lemon Desserts

If this layered dessert hits the spot, here are a few more lemon sweets to try next.

• No Bake Lemon Cheesecake Bars. A simpler no bake lemon cheesecake with a graham cracker crust and a creamy lemon filling, sliced into bars instead of layered with pudding.
• Lemon Custard Cake. A soft lemon cake with a creamy custard like layer, and one of the most popular lemon desserts on the site.
• Lemon Blueberry Cheesecake Cake. A baked lemon dessert with blueberry and cheesecake layers for a celebration worthy finish.
• Lemon Blueberry Muffins. Soft, bakery style muffins with lemon flavor and blueberries for breakfast or an afternoon snack.
• Lemon Cream Cheese Muffins. Tender lemon muffins with a rich cream cheese center.

Between the no bake options and the baked classics, there is a lemon dessert for every kind of day.

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Lemon Lasagna

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Lemon Lasagna Lemon Lasagna is a no bake lemon dessert that layers a buttery graham cracker crust with a creamy lemon cheesecake filling, smooth lemon pudding, whipped topping, and delicate white chocolate curls. It is light, refreshing, and full of bright lemon flavor, all without turning on the oven.

• Total Time: 360 min
• Yield: 16 1x

Ingredients

Scale 1x2x3x

Graham Cracker Crust
2 1/2 cups graham cracker crumbs
1/4 cup sugar
2/3 cup butter, melted

Lemon Cheesecake
3 oz. lemon jello
2/3 cup boiling water
1/3 cup Greek yogurt or sour cream
16 oz. cream cheese, softened
1 cup powdered sugar
3 Tablespoons lemon juice
1 teaspoon vanilla
2 cups cool whip, thawed

Lemon Pudding
2 x 3.4 oz box lemon instant pudding
3 cups cold milk

Topping
3 cups cool whip, thawed
6 oz. white chocolate bar or block, to make curls

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Instructions

Make the crust
1-In a medium bowl, stir together graham: In a medium bowl, stir together graham cracker crumbs and sugar. Add melted butter and stir until all crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9×13-inch dish. Place in the refrigerator or freezer while you make the filling.

Make the lemon cheesecake layer
2-In a small bowl, dissolve lemon Jell-O: In a small bowl, dissolve lemon Jell-O in boiling water. Set aside to cool to room temperature. You can place it in the fridge to speed up the process.
3-In a large mixing bowl, beat softened: In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth. Add Greek yogurt or sour cream, lemon juice, and vanilla, and mix until combined.
4-Slowly mix in the cooled lemon Jell-O: Slowly mix in the cooled lemon Jell-O.
5-Fold in 2 cups thawed Cool Whip: Fold in 2 cups thawed Cool Whip until the mixture is smooth and creamy.
6-Spread the lemon cheesecake layer evenly over: Spread the lemon cheesecake layer evenly over the chilled crust. Place in the refrigerator or freezer for a few minutes to firm up slightly while you make the pudding layer.

Make the lemon pudding layer
7-In a mixing bowl, whisk instant lemon: In a mixing bowl, whisk instant lemon pudding mix with cold milk until it begins to thicken. Spread the pudding evenly over the lemon cheesecake layer.

Add the topping
8-Spread 3 cups thawed Cool Whip over: Spread 3 cups thawed Cool Whip over the pudding layer.
9-Refrigerate for at least 4 hours, or: Refrigerate for at least 4 hours, or preferably overnight, until completely set.

Garnish and serve
10-To make white chocolate curls, let the: To make white chocolate curls, let the white chocolate bar sit at room temperature so it is not too hard. Use a sharp, thin knife or vegetable peeler to shave curls or shavings from the edge of the chocolate. Sprinkle over the top before slicing and serving.

Last Step:

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• Prep Time: 60 min
• Cook Time: 0 min
• Method: no_cook

Nutrition

• Serving Size: 1 slice
• Calories: 544
• Fat: 22
• Carbohydrates: 74
• Protein: 13